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先甭管整体配方如何,
单只表面的这个装饰神物够不够奇妙?
什么东东做的?有什么技巧?
这是可可百利大神Jerome Landrieu创作
美式蜂巢芝士蛋糕
By Jerome Landrieu
配方量:12个
沙布列饼底
140克 T55面粉
90克 黄油
5克 糖粉
30克 砂糖
25克 杏仁粉
2.5 克 盐
25克 全蛋
制作:
1、搅拌缸内用扁桨将面粉、软化黄油、砂糖、杏仁粉和盐混合搅打至散沙状,加入全蛋液,搅拌至光滑面团状,注意不要过度搅拌,冷藏30分钟。擀压至3毫米厚度裁切为圆形,再次冷藏20分钟。
2、风炉160℃烘烤20分钟,待用于椰子酥脆。
烤椰蓉
25克 百香果果茸
30克 砂糖
65克 椰蓉
制作:
1、在平底锅内加热百香果果茸和砂糖,拌入椰蓉。
2、摊铺在硅胶烤垫上,在预热至150℃的风炉中烘烤15分钟,待用于椰子酥脆。
椰子酥脆片
220克 沙布列饼底
40克 薄脆片
60克 考椰蓉
100克 可可脂粉(嘉利宝:Mycryo)
制作:
1、将烤熟的沙布列放入研磨机(Robot coupe)内搅拌成粗颗粒状,在一个不锈钢搅拌缸内将沙布列碎粒、薄脆片、烤椰蓉和融化的可可脂粉搅拌。
2、放在两张塑料薄膜之间擀薄,冷藏5分钟,裁切正9cm直径的圆片,待用。
煮芒果
170克 水
30克 百香果果茸
30克 芒果果茸
4克 柠檬汁
250克 芒果丁
55克 砂糖
5克 香草荚
制作:
1、平底锅内将水、百香果果茸、芒果果茸和柠檬汁煮沸。加入切丁的芒果肉、砂糖和香草籽,小火煮并注意检查浓稠状态。
2、待用于芒果百香果果冻夹层。
芒果百香果果冻夹层
70克 砂糖
5克 NH果胶粉
250克 芒果果茸
105克 百香果果茸
5克 青柠檬汁
制作:
1、平底锅内加热混合的两种果茸(40℃左右),加入混合拌匀的砂糖与果胶粉搅拌并煮沸,最后阶段加入柠檬汁。
2、半球形硅胶模具("flexipan" molds,直径5cm,高度1cm)放入20克煮芒果丁,倒入30克芒果百香果果冻,冷冻待用。
白巧克力生姜芝士蛋糕
250克 奶油芝士
35克 黄油
60克 淡奶油
40克 全脂牛奶
30克 姜果茸
45克 蛋黄
20克 砂糖#1
10克 马铃薯淀粉
50克 白巧克力(Zephir)
60克 蛋白
50克 砂糖#2
制作:
1、将奶油芝士和黄油在均质研磨机(robot-coupe)内搅拌混合。
2、将淡奶油、牛奶、姜果茸、蛋黄、砂糖#1和马铃薯淀粉制作成卡仕达,之后加入白巧克力,拌匀后加入到“步骤1”中搅拌混合均匀。
3、厨师机内将蛋白和砂糖#2打发为蛋白霜,在另一个搅拌缸内将两者混合搅拌均匀。
4、在硅胶模具(直径7.5cm、高度2.0cm)内放入冻结的芒果百香果果冻,挤入45克芝士蛋糕糊,风炉110℃烘烤25-30分钟。烤熟的担保应为白色,冷冻待用。
青柠蜂巢棉花糖
110克 水
2克 青柠檬皮屑
100克 砂糖
90克 青柠檬汁
200克 姜汁果茸(推荐:宝茸)
49克 吉利丁液(7克200bloom的吉利丁粉+42克水)
制作
1、厚底平底锅中,将水和柠檬皮屑煮沸并闷5分钟。过滤后加入砂糖再次加热至砂糖完全融化,加入柠檬汁、姜果茸和吉利丁液拌融。
2、降温至5℃,放入搅拌缸中搅打至呈泡沫状态,装入裱花袋挤入直径7cm的半球硅胶模具内(flexipan),冷冻待用。
※这是一个非常棒的装饰配方!
热带风情镜面淋面
1000克 中性透明镜面果胶
25克 百香果果茸
75克 芒果果茸
制作
1、镜面果胶加热至35℃,然后加入果茸拌匀。
2、储存待用。
组装完成
1、芝士蛋糕脱模,淋面。放在椰子酥脆片上。
2、柠檬蜂巢棉花糖脱模,放在蛋糕上,最后装饰金箔纸完成。
chef的原版配方
Americain cheesecake
By Jerome Landrieu
for 12 individual gateaux
SABLE PASTE
140g T55 flour
90g butter
5g icing sugar
30g sugar
25g ground almonds
2.5 g salt
25g whole eggs
Procedure:
In a mixing bolw , mix together the flour,butter, sugar, grounds almonds and salt. Finally, add the whole eggs. Mix untli a smooth paste is formed without overworking. Stock in the refrigerator for 30 minutes befor using. Roll out the paste to a 3mm thickness and cook in a fan forced oven 160℃ for 20 minutes on a "silpat" mat. Stock for the coconut crunch.
TOASTED COCONUT
25g passion fruit puree
30g sugar
65g desiccated coconut
procedure:
In a saucepan heat the passion fruit puree with the sugar and mix through the desiccated coconut. Spread onto a "silpat" mat and cook in a fan forced oven at 150℃ for 15 minutes. Stock for the Coconut crunch.
COCONUT CRUNCH
220g cooked sable biscuit
40g pailleté feuillantine
60g toasted desiccated coconut
100g "Mycryo" cocoa butter
procedure:
Blend the cooked sable paste in a "Robot coupe" to obtain large regular pieces. In an inox bowl mix the sable paste with the pailleté feuillantine, toasted desiccated coconut and the melted cocoa butter "mycryo". Roll out the paste in between two plastic sheets, allow to set for 5 minutes in the refrigerator then , cut 12 discs of 9cm in diameter. Stock for the assembly.
POACHED MANGO
170g water
30g passion fruit puree
30g mango puree
4g lemon juice
250g mango cubes
55g sugar
5g vanilla beans
procedure:
In a saucepan, boil the water with the fruit purees and lemon juice. Add the cubes of mango, sugar and vanilla beans and cook lightly testing the
consistency. Stock for the mango and passion fruit insert.
MANGO AND PASSION FRUIT CONFIT
70g sugar
5g pectin NH
250g mango puree
105g passion fruit puree
5g lime juice
procedure:
In a saucepan mix together the sugar and pectin NH, add the fruit purees and boil together. Add at the end of cooking the lime juice.
Spoon 20g of poached mango cubes into "flexipan" moulds of 5cm × 1cm and pour 30g of mango and passion fruit confit over the mango cubes. Place into the freezer. Reserve for the assembly.
WHITE CHOCOLATE AND GINGER CHEESECAKE
250g cream cheese
35g butter
60g cream
40g whole milk
30g ginger puree "verger boiron"
45g egg yolks
20g sguar
10g potato starch
50g white chocolate "Zephir"
60g egg whites
50g sugar
procedure:
In a "robot coupe" blend together the cream cheese and butter.
Make a pastre cream with the cream , milk , ginger puree, egg yolks, sugar and the potato starch. Add at the end of the cooking the white chocolate. Pour this mixture into the cream cheese and butter and blend all ingredients together.
In a mixing bowl with a whisk attachment , whisk together the egg whites and sguar to a meringue . In an inox bowl, fold though the two mixes together. Using "flxipan" 7.5cm × 2cm moulds and place a frozen mango passion fruit confit palette into each mould and pipe 45g of cheesecake mixture onto each palette. Cook the cheesecake in a fan forced oven at 110℃ for 25-30 minutes. The cheesecake should remain white. Place in a freezer for the assembly.
LIME MARSHMALLOW
110g water
2g llime zest
100g sugar
90g lime juice
200g ginger puree "verger Boiron"
49g gelatin mass ( 7g powdered gelatine 200 Bloom and 42g water)
procedure :
In a saucepan , boil the water and infuse the lime zests for 5 minutes. Sieve and add the sugar then return to the heat to dissolve completely the sugar, add the lime juice , the ginger puree and gelatin. Cool the mixture to 5℃ then whisk in a mixer to obtain a light mcusse texture. Pipe in a piping bag into "flexipan" 7cm demi spheres moulds. Place into the freezer. Store for the decoration.
EXOTIC GLACE
1000g neutral glaze
25g passion fruit puree
75g mango puree
procedure :
Heat the glaze to 35℃ and add the remaining ingredients. Store for the assembly.
ASSEMBLY & DECORATION
1.Unmould the cheesecake and glaze with the exotic glaze .
2.Place the cheesecake on to the discs of coconut crunch.
3.Unmould the lime marshmallow and place on the top.
4.Finish with gold leaf on each cheesecake.
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